pass the peas please: balsamic chicken with peas and couscous

i never thought you would hear me say the words "pass the peas please." i'm really not a huge fan of them, but last night i realized we didn't have any spinach to make the original recipe, so i had to improvise with what we had.  it actually turned out quite well - the sweetness from the peas paired perfectly with the fire-roasted tomatoes and the tanginess of the balsamic vinegar and capers.

ingredients:

(adapted from food network)
evoo
s&p
3 garlic cloves, minced
3 boneless chicken breasts
1 cup frozen peas
1 tablespoon capers
2 tablespoons balsamic vinegar
3/4 cup low-sodium chicken broth
1 cup fire-roasted canned tomatoes with juice
2 cups whole wheat couscous, cooked
1/4 cup chick peas

directions:

heat a large saute pan over medium-high heat. add evoo and garlic, cooking for 1 minute. sprinkle chicken with s&p and cook for about about 4 to 5 minutes per side. remove the chicken from pan and set aside. lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. add the tomatoes, peas and s&p cooking for about 5 minutes.  return chicken to pan and let cook for an additional 2 to 3 minutes, letting the chicken absorb the juices. add capers right before serving.  after couscous has finished cooking, stir in chick peas, drizzle of evoo and s&p.

to serve, scoop the couscous on bottom of plate, making a flat layer. top with chicken and then pour on the balsamic-tomato sauce.